Last night, because I was hungry, and because I happened to have a nice fat leek on hand, I whipped up a batch of Creamy Leek and Lemon Fettuccine. What an unimaginably delightful dish! Here’s the video (and printable) recipe for this weeknight meal that comes together in a flash:
Creamy Leek and Lemon Fettuccine: The Video!
Thanks for watching! As mentioned, I wanted to use pappardelle or tagliatore for the pasta component, but unfortunately my local markets don’t carry such “exotic” pastas. Fettuccinne worked out just fine.
Creamy Leek and Lemon Fettuccine: Photographic Step-By-Step
Can’t watch videos on your computer? Here’s the recipe in photographic steps (you’ll find a printable recipe at the end of this post):
Tip 4 quarts of water into a big pot, add a generous amount of salt, and set the water to boil.
Grab a nice fat leek from the garden or grocery store…
And trim, clean, and dice the leek.
Then melt 4 tablespoons of butter in a skillet over low heat…
And add the leeks plus some salt and pepper.
Then cover the skillet, and cook until the leeks are soft and slightly caramelized — about 8 minutes.
Meanwhile, drop 8 ounces of fettuccine into the boiling water, and cook just until al dente.
Back to the skillet! When the leeks are soft, add 1/2 to 1 cup heavy cream, plus 1/4 cup of the pasta water.
Also add a big pinch of fresh or dried thyme and the grated zest of a lemon. Then crank up the heat and — while stirring from time to time — permit the cream to boil until it thickens — about 3 minutes.
Then drain the pasta, and stir it into the cream mixture.
Off heat, stir in the juice of the (previously zested) lemon.
No picture of this next step: Divide the pasta between plates. I used 2 plates because I’m
a pig an enthusiastic eater. In reality, this recipe makes enough for 4 servings.
Top each serving with finely shredded Asagio, Romano, or Parmesan cheese…
And garnish with minced flat-leaved parsley.
Enjoy this weeknight wonder with a bottle of chilled Pinot Grigio!
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Here’s the printable:
Creamy Leek and Lemon Fettuccine
- 4 tablespoons butter
- 1 large leek, the white and tender green diced
- salt and pepper
- 8 ounces fettuccine
- 1/2 to 1 cup heavy cream (use greater amount for more sauce)
- 1/2 teaspoon dried thyme leaves
- The grated zest of 1 lemon
- The juice of 1 lemon
- Grated Asagio, Romano, or Parmesan cheese -- a generous dusting for each serving
- Minced flat-leaf parsley -- a sprinkling for each serving
- In a large pot, bring 4 quarts of generously salted water to a boil. Meanwhile, melt the butter in a skillet over low heat. Then add the leeks to the skillet, and season them with salt and pepper. Cover the skillet, and cook until the leeks are soft and slightly caramelized -- 5-8 minutes.
- Cook the pasta just until al dente (follow package directions).
- When the leeks are tender, add the cream, 1/4 cup of the boiling pasta water, and the thyme and lemon zest. Increase the heat, and allow the cream to bubble until it thickens -- about 3 minutes. Drain the pasta. Add the pasta to the skillet, and stir to coat.
- Off heat, stir the lemon juice into the pasta. Then divide the pasta between 4 plates. Top each serving with a generous dusting of the cheese and parsley. Enjoy!